Pickering high internal phase emulsions stabilized by biopolymeric particles: From production to high-performance applications

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED Food Hydrocolloids Pub Date : 2024-01-13 DOI:10.1016/j.foodhyd.2024.109751

Abdur Rehman, Qiufang Liang, Aiman Karim, Elham Assadpour, Seid Mahdi Jafari, Hafiz Abdul Rasheed, Muhammad Safiullah Virk, Abdul Qayyum, Hafiz Ansar Rasul Suleria, Xiaofeng Ren

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Abstract

In modern times, there has been a significant rise in interest regarding the production of high internal phase emulsions (HIPEs) owing to their extraordinary stability as well as their distinctive solid-like rheological characteristics. Particles produced by polysaccharides, proteins, and polysaccharide-protein complexes/conjugates are highly efficient Pickering stabilizers for HIPEs. These biopolymeric particles (BPs) carry out a dual function by satisfying the growing consumer's demand for “all-natural" and “clean-label" foodstuffs. Moreover, the production of multi-component colloidal particles, complexes, and conjugates can enhance the efficacy of biopolymers. Recent research has revealed significant improvements in the development and utilization of diverse BPs for the formulation of Pickering High Internal Phase Emulsions (P-HIPEs). The characteristics of the interfacial layer can be modified via applying BPs, which facilitates the regulation and maintenance of the performance and stability of P-HIPEs. The objective of this article is to evaluate factors that influence the behavior of colloidal particles at surfaces and their adsorption properties, as well as the fundamental structure of matrix constituents and the significant characteristics of P-HIPEs. In this review, we discuss the emerging applications of P-HIPEs for developing biodegradable packaging films, 3D printing inks, and porous materials, as well as for entrapment and controlled release of bioactives. There is potential for developing stimulus-responsive or transparent P-HIPEs, which could potentially introduce novel opportunities. Taken together, this review aims to provide a useful resource for future research endeavors pertaining to the utilization of natural biopolymers in the production of P-HIPEs.

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由生物聚合物颗粒稳定的 Pickering 高内相乳液：从生产到高性能应用

由于高内相乳液（HIPE）具有超强的稳定性和独特的类固态流变特性，因此近来人们对其生产的兴趣大增。由多糖、蛋白质和多糖-蛋白质复合物/共轭物产生的颗粒是 HIPE 的高效皮克林稳定剂。这些生物聚合物微粒（BPs）具有双重功能，可满足消费者对 "全天然 "和 "清洁标签 "食品日益增长的需求。此外，多组分胶体颗粒、复合物和共轭物的生产可以提高生物聚合物的功效。最近的研究表明，在开发和利用多种生物聚合物配制皮克林高内相乳液（P-HIPE）方面取得了重大进展。通过使用 BPs 可以改变界面层的特性，从而有助于调节和保持 P-HIPE 的性能和稳定性。本文旨在评估影响胶体颗粒表面行为及其吸附特性的因素，以及基质成分的基本结构和 P-HIPE 的重要特性。在本综述中，我们将讨论 P-HIPEs 在开发可生物降解包装薄膜、3D 打印油墨和多孔材料以及生物活性物质的夹持和控释方面的新兴应用。开发刺激响应型或透明 P-HIPEs 的潜力巨大，有可能带来新的机遇。综上所述，本综述旨在为今后有关利用天然生物聚合物生产 P-HIPE 的研究工作提供有用的资源。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.